HEARTY VEGETABLE SOUP RECIPE
This Hearty Vegetable Soup recipe is not only healthy, but filling and satisfying. It's packed full of veggies including zucchini, carrot, celery and green beans. It's easy to make and you're going to love having this in your fridge (or freezer) for easy and healthy lunch options!
Provided by Becky Hardin - The Cookie Rookie
Time 50m
Number Of Ingredients 25
Steps:
- Heat a large sauté pan over medium heat and add the oil. When the oil is hot, add the butter. When the butter has melted, add the onion, parsnips, carrots, celery and green beans. Cook, covered, 7-8 minutes, stirring after 3½ minutes. Uncover and add the garlic. Cook an additional 30 seconds. The vegetables should be softened, but still have a slight bite.
- In a large stockpot or Dutch oven, add all remaining ingredients except the garnish ingredients (grated Parmesan and Gruyere cheeses).
- Stir well and bring the mixture to a boil, reduce heat and simmer until vegetables have softened and the mixture has thickened and reduced to your liking. Remove the remaining Parmesan rind and season to taste with salt and pepper.
- Garnish with grated Parmesan or Gruyere and serve with crusty baguette and salad.
- Enjoy!
HEARTY VEGETABLE SOUP
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Time 1h45m
Yield 16 servings (4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
HEARTY VEGETABLE SOUP
This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired.
Provided by Sadie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 7
Number Of Ingredients 17
Steps:
- In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed.
- Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
Nutrition Facts : Calories 353.9 calories, Carbohydrate 73.5 g, Fat 2 g, Fiber 10.1 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 1085.9 mg, Sugar 10.7 g
HEARTY VEGETABLE SOUP
Steps:
- Set a large saucepan over medium heat. Coat the pan with olive oil and add the diced onions, carrots, celery and garlic. Season with some salt and pepper, and then sweat the vegetables (cook without adding any color) for about 5 minutes. Add the kale, corn, edamame and red bell pepper and cook for a few more minutes so they have a chance to saute. Add the stock, season with salt and pepper and bring to a simmer. Cook until the vegetables are soft, 7 to 8 minutes. Serve.
- Begin by fortifying store-bought broth (this will add more depth of flavor to the finished soup). In a large stock pot, add the broth, 1 quart cold water, chicken carcasses, peppercorns, celery, carrot, onion, garlic, thyme and bay leaf. Set over medium heat and slowly bring to a rolling boil. Heating the broth up slowly will draw out the flavors of the chicken bones, vegetables and aromatics. Season lightly with salt and let the stock simmer (slightly covered) for 1 to 1 1/2 hours. When done, it will have reduced by about a quarter, leaving you with approximately 3 quarts of rich stock. Strain the stock through a large sieve, discarding the bones and vegetables. Chill the stock immediately until ready to use.
HEARTY VEGETABLE SOUP
This homestyle Italian soup is quick, simple and delicious. As most of the ingredients are either pantry or kitchen staples, it is easy to fix for unexpected guests, busy days, or whenever you just want a good bowl of soup in a hurry. I usually use frozen spinach and don't alway puree the tomatoes, which cuts down on prep time even more. Enjoy
Provided by Julie3551
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash and coarsely chop spinach, discarding tough stems.
- Peel and chop the onion and garlic, cut bacon into 1/2 inch pieces.
- Puree tomatoes with juice from can, rinse and drain the beans.
- Saute the onion and bacon in the olive oil for 2 to 3 minutes.
- Add the spinach and garlic and cook over high heat until the spinach is wilted, about 2 minutes.
- Add the tomatoes, beans and stock. Bring to a boil, reduce heat and simmer 10 to 15 minutes. Add salt and pepper to taste.
- Serve topped with a spoonful of Parmesan cheese.
Nutrition Facts : Calories 482.3, Fat 25.4, SaturatedFat 6.6, Cholesterol 22.4, Sodium 502.4, Carbohydrate 44.4, Fiber 12, Sugar 8.4, Protein 23.6
THE PERFECT HEARTY VEGETABLE SOUP
I came up with this recipe last winter. I was cold, sick, and hungry. I am someone who loves to eat all types of vegetables, so this is a perfect soup/ meal for me.
Provided by gigi2922
Categories Vegetable
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, add olive oil, garlic and onion, sautee for 1 minute.
- Add all the other ingredients, simmer for 45minutes to an hour.
- Taste, add salt and pepper to taste.
Nutrition Facts : Calories 53.2, Fat 1.1, SaturatedFat 0.2, Sodium 305.3, Carbohydrate 8.9, Fiber 2.6, Sugar 4.8, Protein 2.4
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